Butternut Squash Stuffed With Couscous Recipes

STUFFED BUTTERNUT SQUASH WITH CURRIED COUSCOUS SALAD

Steps:

• butternut squash: Position a rack near the center of the oven and preheat the oven to 425ºF. Halve the squashes, and remove the seeds. Arrange the butternut squash on a baking sheet, cut side facing up and drizzle them with the oil. Sprinkle each with a pinch of salt and pepper and 1/2 teaspoon of brown sugar. Roast the squash for 48-52 minutes or until fork tender. Remove from the oven and let cool for several minutes before stuffing.
• curried couscous: While the butternut squash is roasting cook the couscous according to package directions. Place the couscous in a bowl to cool to room temperature. In a small bowl or mason jar, combine the olive oil, honey, curry powder, a pinch of salt, and pepper whisk or shake to combine. Drizzle the dressing over the couscous and stir to combine. Add the scallions, parsley, pecans, and cranberries. Taste and adjust seasonings or curry powder to taste.
• assemble: Scoop out some of the squash if you find its too much per serving. Reserved squash can be used for other meals. Top butternut boats with prepared couscous salad. I find these taste best served at room temperature.

STUFFED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 200 degrees C (390 Fahrenheit).
• Cut the butternut squash in half lengthwise.
• Scoop out the seeds and place the two halves on a baking tray.
• Bake for an hour until the flesh is soft.
• Heat up the oil in a pan and add the onion chopped finely.
• Fry for 2-3 minutes until it softens, then add the chopped courgette and red pepper, give them a good stir, add the vegetable stock and boil for 15 minutes.
• Use a spoon to scoop out the flesh from the butternut squash, leaving about 1 1/2 cm around the edges.
• You can add some of the flesh to the pan. I enjoyed the rest of it on its own, it's super delicious!
• Take the pan off the heat, add the couscous and place a lid on the pan.
• After 5 minutes, remove the lip the fluff the couscous up with a fork.
• Season with salt and pepper and mix in the tomato purée.
• Stuff the butternut squash halves with the couscous, sprinkle some grated cheese over, and bake in the oven for a further 5-10 minutes.
• Garnish with freshly chopped parsley.

ISRAELI COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND PRESERVED LEMON

Steps:

• Preheat oven to 475°F.
• Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
• Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.
• Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash.
• Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat.
• Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.
• To adapt this recipe to serve 50:
• 4 to 5 preserved lemons
• 5 lb. butternut squash, peeled and seeded
• 3/4 to 1 cup olive oil
• 3 cups chopped onion
• 7 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 3 lb.
• 4 (3-inch) cinnamon sticks
• 3 cups chopped fresh flat-leaf parsley
• 2 cups pine nuts, toasted
• 2 cups golden raisins
• 1 teaspoon ground cinnamon
• Preheat oven to 475°F.
• Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
• Cut enough squash into 1/4-inch dice to measure about 12 cups and toss with 1/3 cup oil and salt to taste. Roast in single layers in batches in your largest shallow baking pan in upper third of oven 15 minutes, or until just tender.
• Cook 1/2 of onion in 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash. Repeat with remaining onion and more oil.
• Cook couscous with cinnamon sticks in an 8-qt. pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Toss couscous with 3 tablespoons oil in a large bowl. Add squash, onion, lemon peel and juice, and remaining ingredients. Season with salt (you'll need a lot) and toss to mix well.

STUFFED BUTTERNUT SQUASH

Steps:

• Heat the oven to 400. Peel and trim the squash; separate the necks from the bases. Scoop out the seeds from the bases, and reserve. Roughly dice the necks into pieces no bigger than 1/2 inch.
• Rub the hollowed out bases inside and out with olive oil; sprinkle with salt and pepper. Stand them up on a rimmed baking sheet, and roast, flipping once, until they are browned all over and you can easily pierce the flesh with the tip of a sharp knife, about 1 hour.
• Meanwhile, soak the porcinis in 1 cup hot water until soft; remove, and chop them, reserving the liquid. Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot, add the onion and cook, stirring occasionally until it begins to soften - about 5 minutes. Add the chopped squash and porcinis, and sprinkle with salt and pepper. Cook, stirring occasionally until the squash is nicely browned, 8 to 12 minutes.
• Add the red wine, stirring to scrape up any browned bits from the bottom, and let it bubble away until it almost disappears. Add the porcini soaking liquid (leave any sediment behind) and the stock. Bring to a boil, then reduce to a simmer. Cover partly and cook, adding more liquid if the pan gets too dry, until the squash is very tender, 10 to 15 minutes; taste, and adjust seasoning.
• Put 1 tablespoon olive oil in a separate small skillet. When the oil is hot, add the squash seeds and cook, stirring occasionally until golden brown and crisp, 4 to 6 minutes. Turn off the heat, add the chopped sage, lemon zest and a sprinkle of salt and pepper, and toss.
• When the squash bases are done, spoon the chopped squash mixture into the cavities (save the leftover stuffing, or serve it on the side). Sprinkle the squash seeds over the top, and serve.

ISRAELI COUSCOUS WITH SQUASH

Steps:

• Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.

BUTTERNUT SQUASH STUFFED WITH COUSCOUS

Steps:

• Preheat the oven to 350 degrees. Place the butternut squash, cut sides down, on a cookie sheet. Bake until tender, about 45 minutes, along with sweet potato. Scoop the pulp from both the squash and sweet potato. Set aside, reserving the squash shells.
• Combine the parsnips and broth in a small saucepan. Simmer gently over medium-low heat until tender, about 15 minutes. Set aside.
• Combine the sliced lemon, thyme and water in a saucepan. Simmer over medium heat until the water is reduced to 1/4 cup, about 10 minutes. Transfer to a blender. Puree until smooth. Set aside.
• Combine the squash and sweet potato flesh, parsnip and broth mixture and lemon puree in a blender or food processor. Puree until smooth. Transfer to a large bowl. Add the couscous and sage. Season to taste with salt and pepper.
• Fill the butternut squash shell with the couscous mixture. Cover with foil and bake until warmed through, about 20 minutes.

WHOLE STUFFED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 375°F. Line a sheet pan with parchment paper or a silicone mat and place a rack on top.
• Halve the butternut squash lengthwise. Remove the seeds and discard. Using a melon baller, cut a channel into the neck of the squash, leaving a 3/4-inch border of flesh on the sides and bottom. Save the removed squash for another use or discard. Season the flesh with salt and pepper.
• Heat 1 tablespoon of the olive oil over medium-high heat in a small skillet. Add the celery and onions and cook just until softened, about 3 minutes. Combine the celery and onions, cornbread, rosemary, thyme, sage, cranberries and pecans in a bowl and toss to combine well. Add the vegetable stock and mix just until moistened and combined. Season with salt and pepper.
• Line the bottom of each butternut squash half with a layer of green beans. Top with the cornbread filling. Lay the carrot down the middle of 1 of the squash halves. Spread about 1 teaspoon of the butter over the carrot (enough to generously coat) and dot the cornbread mixture evenly with the remaining butter. Sprinkle the carrot with the brown sugar. Slide the squash pieces next to each other and carefully close the butternut squash and lay on one side. Tie in the middle and at each end with butcher's twine.
• Crumple a piece of aluminum foil into a 24-inch-long "snake". Curl this around and place on the prepared rack. Nestle the squash inside it so the squash sits flat on the rack and doesn't roll.
• Drizzle the whole squash with the remaining 1 tablespoon olive oil and sprinkle generously with salt and pepper. Roast until a knife easily slides through all of the layers, 1 hour and 15 minutes to 1 hour and 30 minutes. Transfer to a cutting board and let it sit for 10 minutes. Slice crosswise and serve.

SPICED BUTTERNUT SQUASH STEW WITH COUSCOUS

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes. Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer. Cook, partially covered, until the squash is fork tender, about 25 minutes. Stir in the spinach and cook until wilted, about 3 minutes. Add the lemon juice and season, to taste.
• Meanwhile, make the couscous. Bring the broth to a boil with the salt and pepper in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.
• Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some butternut squash stew over each portion, top with almonds, and serve.

COUSCOUS-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down on baking sheet.
• Bake squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Flip to face up and let cool slightly.
• Bring 2 1/4 cups water to a boil in a saucepan; remove from heat and stir in couscous and cilantro. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Bring a large pot of water to a boil. Add spinach and cook until wilted, 3 to 5 minutes. Drain; use paper towels to squeeze out excess moisture. Fold into couscous.
• Melt margarine in a skillet. Add onion; cook and stir until browned, about 10 minutes. Mix onion into the couscous mixture. Stir in seasoned salt, salt, and pepper.
• Stuff acorn squash halves with couscous mixture. Sprinkle feta cheese on top.
• Bake in the preheated oven until heated through, about 15 minutes.

COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND BEETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butternut squash, beets, onion, and almonds in a bowl. Drizzle with olive oil and toss until well combined. Season with garlic powder, onion powder, and salt; mix to combine. Spread out in a single layer on the baking sheet.
• Roast in the preheated oven until tender, about 30 minutes.
• Meanwhile, bring water and bouillon to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.

COUSCOUS-STUFFED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 40-45 minutes or until tender. , In a small saucepan, bring apple juice to a boil; stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Scoop out squash, leaving a 1/4-in. shell. Cut pulp into 1/2-in. pieces; place in a bowl. Stir in the couscous, cranberries, walnuts and onion. Combine the butter, brown sugar, salt and cinnamon; drizzle over couscous mixture and toss gently. Spoon into squash shells. Serve immediately.

BUTTERNUT SQUASH & COUSCOUS

Steps:

• FOR ALMONDS:.
• In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Alternately, you may toast them in a 350 F oven for 5 to 10 minutes.
• FOR SQUASH:.
• In a Dutch oven or large saucepan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, 1 minute longer until fragrant.
• Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer.
• Stir in the chickpeas and cook, covered, for 10 minutes.
• Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
• FOR COUSCOUS:.
• Meanwhile, in a medium saucepan, bring the water and 1/4 teaspoon salt to a boil. Follow the directions on your package for the correct amount of water. (Mine is 2 parts water to 1 part couscous, but this varies) Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork.
• Serve the stew over the couscous and top with the toasted almonds.

BUTTERNUT SQUASH AND CHICKPEA STEW WITH COUSCOUS

Steps:

• Heat oil in saucepan. Saute' carrots,onion and red bell pepper until softened. Stir in cumin seeds and bay leaf.
• Puree 3/4 cup of chickpeas and 3/4 cup butternut squash soup in blender until smooth.
• Add to carrot/onion/pepper mixture. Add the remainder chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.
• Meanwhile, place couscous in heat-proof bowl and stir in 1 1/2 cups boiling water.
• Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff with fork.
• Divide couscous among 6 bowls . Ladle chickpea stew around couscous in each bowl.

CRANBERRY BUTTERNUT SQUASH COUSCOUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss cranberries with 2 teaspoons olive oil, sugar, and thyme in a bowl. Pour onto a baking sheet.
• Arrange butternut squash into a single layer on a separate baking sheet. Coat evenly with 1/4 teaspoon salt and pepper.
• Bake cranberries and squash in the preheated oven until cranberries are softened and lightly browned and squash is tender, 15 to 20 minutes.
• Bring water to a boil in a saucepan; add 1 tablespoon olive oil and 1/2 teaspoon salt. Remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 5 minutes. Fluff couscous with a fork; let cool for 10 minutes more.
• Combine the cranberries, butternut squash, couscous, celery, lemon juice, lemon zest, and the remaining 2 teaspoons olive oil and 1/4 teaspoon salt in a bowl.

STUFFED BUTTERNUT SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes. Combine remaining ingredients. Turn squash cut side up; stuff with ham mixture. Cover unstuffed end of squash with foil to prevent drying. Bake at 350° for 30 minutes or until squash is tender.

SQUASH WITH COUSCOUS

Steps:

• Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in ginger, cinnamon, cumin, and 1/2 teaspoon each salt and pepper; cook 1 minute. Add squash and tomato paste; cook 3 minutes more.
• Stir in broth and zest; simmer until squash is tender and sauce is thickened, 12 to 15 minutes. Season with salt and pepper.
• Meanwhile, bring 1 1/2 cups water to a boil with 1/4 teaspoon salt. Put couscous and raisins in a glass bowl; pour in boiling water. Cover tightly with plastic wrap; let stand 5 minutes. Uncover; fluff with a fork. Serve couscous with squash and sauce.